Technology of Bread-Making, Including the Chemistry and Analytical and Practical Testing of Wheat Flour, and Other Materials Employed in Bread-Making and Confectionery

Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. In order to meet the insistent demands on the part of both bakers and millers for its reappearance it has been decided to issue a slightly abridged reprint of the previous edition, with certain cor rections and additions rendered necessary by advances in knowledge during the past few years.